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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegan hokkien mee recipe uses plant-based ingredients to create a stir-fry high in protein, fibre and iron.
1 Heat a wok over a high heat and add the rapeseed oil. Add the garlic, ginger, shallots and chopped chilli and explode the flavours in the wok for a few sec. Add the diced Chinese mushrooms and the Quorn mince or minced soy protein and season with the dark soy sauce to enrich the colour. Add the vegetable stock and light soy sauce and leave to cook for about 10 min until the sauce has reduced.
2 Meanwhile, drizzle some toasted sesame oil over the cooked noodles. Divide the noodles between 2 bowls, then top with the mushrooms and mince. Garnish with the beansprouts, sliced chillies, if using, and sliced spring onions or chives. Serve immediately.
Calories 505 cal
Kilojoules 2113 kJ
Total fat 9.8 g
Saturated fat 2 g
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